Dark Chocolate Peanut Butter Cups

These delicious dark chocolate peanut butter cups are best hidden away in the freezer so you won't eat them all! Just a warning.

Course Dessert

Cuisine Candy

Prep Time 30

Cook Time 5

Total Time 35

Servings peanut butter cups

Calories 395kcal

Mix the two chocolate chips together, divide them in half
Over a double burner melt 1/2 of the chocolate chips
Line a muffin tin with parchment paper cups
Spoon melted chocolate in the cups, place in the freezer for 10 minutes
Place peanut butter, confectioner's sugar and butter in a bowl and mix with a spatula
Take muffin pan out of freezer and spoon peanut butter on top of chocolate layer
Place back in the freezer for 10 minutes
Melt the other half of the chocolate over the double boiler and spoon melted chocolate on top of the set peanut butter
Place back in the freezer for 10 minutes
Take out and unwrap each peanut butter cup
Serve immediately or place in refrigerator until ready to serve
I cut mine with a knife before I eat them because they are hard from the freezer
Eat
Smile
Enjoy

Helpful tips

I use two different chocolate chips, both are Ghirardelli. I use 60% cocoa large chips and normal sized bittersweet. But if you can't find the 60% chips, then go with just bittersweet.
I like to line the muffin pan with parchment paper baking cups as I like that they peel off easily.
You can use a double boiler to melt the chocolate or a medium saucepan and a glass bowl. You can even microwave it, but I don't like that option.
After the peanut butter cups are done, you can either keep them in the freezer or refrigerator. The only thing you can't do is leave them on the counter as they will begin to melt somewhat. Especially in the summertime.